I whipped this up last weekend for a picnic. I wasn't expecting it to be awesome, but it was. :-)
Don't be fooled by the simplicity of the ingredients list. This is really about a magical transformation into a gustatory delight.
The essence of it is to broil some firm link sausage and then braise it further in sauerkraut with malty beer. Here's how I do it:
- 24 oz. Kielbasa (or other sausage of similar characteristics)
- 32 oz. Sauerkraut
- ½ cup Malty, not hoppy, beer, such as Porter
- 1 Tbsp Caraway Seeds (may omit if you really loathe them)
You'll need a heavy baking dish, appropriate to the combined quantities above. I used a 9x13" baking dish, deeper than a cake pan.
Step 1: Heat the sauerkraut, with the caraway seeds added. I did this in a slow cooker, but the stovetop or microwave work as well. If you're using a quick method, i.e. microwave, you can put off this step until later when you need the hot sauerkraut.
Step 2: Cut the sausages into 1" chunks, and put them into the heavy baking dish. Using your oven's "low" broiler setting, broil the sausages until good and brown, tossing and turning them from time to time, about 30-45 minutes.
Step 3: Transfer the hot sauerkraut into the baking dish, carefully. Add the beer; and mix all thoroughly. Set the oven to bake -- 375°F, and bake for about one hour, tossing and turning from time to time. Let the sauerkraut get toasty on top, but not burned.
Serve at the table directly from the baking dish, using a large wooden spoon. :-) This goes well with a crusty baguette and spicy German mustard.
